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Ingredientes
- 2 1/2 lb Leeks
- 3 sm Carrots
- 6 Tbsp. Fine extra virgin olive oil
- 3 Tbsp. Uncooked rice Salt to taste
- 1 1/2 c. Water
- 1/2 Tbsp. Sugar
- 3 Tbsp. Lemon juice
Direcciones
- Remove coarse outer leaves and tough green leaves from leeks. Trim off roots. Slice into 1/2-inch pcs and wash well to remove all traces of soil. Drain.
- Put leeks in a heavy saucepan with carrots and extra virgin olive oil, cover, and let sweat over medium-low heat for 20 min, stirring occasionally. Sprinkle in rice, some salt, add in the water and sugar; cover and simmer 30 to 40 min till vegetables are soft.
- Stir in the lemon juice, adjust with salt, and remove from heat. Let cold. As the leeks cook, add in a few Tbsp. of water as needed. The finished dish should have plenty of sauce but not be soupy. Serve cool or possibly at room temperature, with lemon juice. The leeks will keep 3 days in the refrigerator.
- This recipe serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 4 servings | |
| Calories 284 | |
| Calories from Fat 183 | 64% |
| Total Fat 20.72g | 26% |
| Saturated Fat 2.86g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 72mg | 3% |
| Potassium 348mg | 10% |
| Total Carbs 24.72g | 7% |
| Dietary Fiber 3.2g | 11% |
| Sugars 8.3g | 6% |
| Protein 2.33g | 4% |
